Mexican Pasta
- 2 cups hot water
- 1 (16 ounce) jar thick & chunky salsa
- 2 beef bouillon cubes
- 8 ounces elbow macaroni
- 1 (8 ounce) can whole kernel corn, do not drain
- 1 (8 ounce) can kidney beans, do not drain
- In a large non-stick skillet over high heat, bring water, salsa and beef bouillon to a boil.
- Stir in macaroni, reduce heat to low.
- Cover, let simmer for 10 minutes.
- Turn off heat.
- Stir in corn and kidney beans.
- Cover.
- Let sit covered with heat off for two more minutes.
water, chunky salsa, elbow macaroni, whole kernel corn, kidney beans
Taken from www.food.com/recipe/mexican-pasta-406298 (may not work)